I make this Creamy Chicken Alfredo Pasta with Cheesy Texas Toast when I crave something rich, comforting, and satisfying. I combine tender fettuccine with juicy chicken in a velvety garlic parmesan cream sauce, then serve it with buttery, golden Texas toast loaded with melted cheese. It feels like a restaurant-style meal, but I prepare it easily at home in just 30 minutes.
Why You’ll Love This Recipe
I love how quickly this meal comes together without sacrificing flavor. The Alfredo sauce turns out incredibly smooth and creamy, coating every strand of pasta beautifully. I enjoy how the seasoned chicken adds heartiness, making it a complete and filling dinner.
I also appreciate the contrast between the creamy pasta and the crispy, cheesy Texas toast. The toast soaks up every bit of the rich sauce, which makes each bite even more satisfying. I find this recipe perfect for weeknight dinners, family meals, or whenever I want true comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz fettuccine pasta
2 tablespoons butter
2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon all-purpose seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups cooked chicken breast, sliced
Fresh parsley, chopped
For the Cheesy Texas Toast:
4 slices thick Texas toast bread
2 tablespoons butter, softened
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Directions
I bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package instructions. Before draining, I reserve 1/2 cup of pasta water.
In a large skillet over medium heat, I melt the butter. I pour in the heavy cream and let it gently simmer for 3–4 minutes, stirring occasionally.
Then I stir in the grated parmesan cheese, all-purpose seasoning, garlic powder, and black pepper. I continue stirring until the sauce thickens and becomes smooth and creamy.
I add the cooked chicken to the sauce and let it warm through for 2–3 minutes.
Next I toss the drained pasta into the skillet and add a splash of the reserved pasta water as needed. I stir until the sauce becomes extra creamy and glossy, fully coating the pasta.
For the Texas toast, I preheat the oven to 375°F (190°C). I mix the softened butter with garlic powder and spread it evenly over one side of each slice of Texas toast.
I sprinkle mozzarella and parmesan cheese generously over the buttered sides. Then I place the slices on a baking sheet and bake for 8–10 minutes, until the cheese is melted, bubbly, and lightly golden at the edges.
I garnish the Alfredo pasta with freshly chopped parsley and serve it hot alongside the cheesy Texas toast.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: Approximately 780 kcal per serving
Variations
I sometimes swap the chicken for grilled shrimp to create a seafood version. When I want extra vegetables, I add steamed broccoli, sautéed mushrooms, or spinach directly into the sauce.
For a lighter version, I use half-and-half instead of heavy cream, although I find the sauce slightly less rich. When I crave heat, I sprinkle in red pepper flakes or add a pinch of cayenne.
I also experiment with different cheeses like Romano or Asiago for a deeper, sharper flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to loosen the sauce, since Alfredo tends to thicken as it sits.
I reheat gently on the stovetop over low heat, stirring frequently to maintain a smooth texture. If I use the microwave, I heat in short intervals and stir in between to prevent the sauce from separating.
The Texas toast is best enjoyed fresh, but I reheat it in the oven at 350°F for a few minutes to restore crispiness.
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FAQs
Can I make the Alfredo sauce ahead of time?
I can prepare the sauce a day in advance and store it in the refrigerator. When ready to use, I reheat it slowly on the stove and add a splash of cream or milk to bring back its creamy consistency.
What type of parmesan works best?
I prefer freshly grated parmesan cheese because I find it melts more smoothly into the sauce compared to pre-shredded varieties.
How do I keep the sauce from becoming too thick?
I reserve pasta water and add small splashes while tossing the pasta. I find this helps keep the sauce silky and perfectly creamy.
Can I use a different type of pasta?
I can substitute fettuccine with linguine, penne, or even spaghetti. I choose pasta shapes that hold sauce well.
Is this dish freezer-friendly?
I do not recommend freezing it, since cream-based sauces can separate after thawing. I find it tastes best when enjoyed fresh or refrigerated for a short time.
Conclusion
I consider this Creamy Chicken Alfredo Pasta with Cheesy Texas Toast the ultimate comfort meal. The rich, garlicky parmesan sauce combined with tender chicken and buttery, cheesy bread creates a satisfying and indulgent experience. Whenever I want something cozy, hearty, and guaranteed to impress, I turn to this recipe.
📖 Recipe:
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Creamy Chicken Alfredo Pasta with Cheesy Texas Toast
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting Creamy Chicken Alfredo Pasta made with tender fettuccine, juicy seasoned chicken, and a velvety garlic parmesan cream sauce, served alongside buttery, cheesy Texas toast for a satisfying restaurant-style meal at home.
Ingredients
8 oz fettuccine pasta
2 tablespoons butter
2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon all-purpose seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups cooked chicken breast, sliced
Fresh parsley, chopped (for garnish)
For the Cheesy Texas Toast:
4 slices thick Texas toast bread
2 tablespoons butter, softened
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Pour in the heavy cream and let it gently simmer for 3–4 minutes, stirring occasionally.
- Stir in the grated parmesan cheese, all-purpose seasoning, garlic powder, and black pepper. Continue stirring until the sauce thickens and becomes smooth and creamy.
- Add the cooked chicken to the sauce and let it warm through for 2–3 minutes.
- Toss the drained pasta into the skillet. Add a splash of reserved pasta water as needed and stir until the sauce becomes glossy and fully coats the pasta.
- Preheat the oven to 375°F (190°C). Mix softened butter with garlic powder and spread evenly over one side of each slice of Texas toast.
- Sprinkle mozzarella and parmesan cheese over the buttered sides. Place slices on a baking sheet and bake for 8–10 minutes, until cheese is melted, bubbly, and lightly golden.
- Garnish Alfredo pasta with chopped parsley and serve hot with cheesy Texas toast.
Notes
Reserve pasta water to adjust the sauce consistency and keep it silky.
Freshly grated parmesan melts more smoothly than pre-shredded cheese.
Add broccoli, mushrooms, or spinach for extra vegetables.
For a lighter version, substitute half-and-half for heavy cream.
Alfredo sauce thickens when stored; add a splash of milk or cream when reheating.
Best enjoyed fresh; freezing is not recommended due to cream separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg
